Sous Chef

Kimpton Hotels & Restaurants•Philadelphia, PA

12d

About The Position

The Sous Chef works in collaboration with the Executive Chef to create exciting, innovative, and delicious food. The role participates in team leadership, communication, training, development, and problem resolution while providing outstanding guest service. The Sous Chef advocates for the restaurant, creates personal guest experiences, and builds relationships that encourage guests to return. In the Executive Chef’s absence, the Sous Chef leads all aspects of the kitchen, including kitchen staff, scheduling, hiring, performance management, food ordering and quality, labor costs, timely ticket execution, menu education, and kitchen cleanliness. The role also helps the restaurant meet financial targets while achieving food quality and service objectives.

Requirements

At least 1 year of previous culinary experience in a high-volume, full-service restaurant, culinary program curriculum, or an equivalent combination of education and experience.
Flexible schedule and ability to work weekends, nights, mornings, and holidays when needed.
Knowledge of and passion for cooking methods, ingredients, equipment, industry-standard practices, and trends.
Excellent and accurate knife skills.
Leadership ability and a desire to build a healthy, collaborative team.
Ability to multitask in a dynamic environment.
Excellent interpersonal communication skills to foster positive working relationships with people with varied personalities.

Nice To Haves

Bachelor's degree in Culinary Science or a related certificate is preferred.

Responsibilities

Lead all aspects of the kitchen in the absence of the Executive Chef.
Resolve issues and take control of problematic situations.
Lead and train kitchen staff and establish work schedules.
Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
Identify employees who can develop into future roles and provide training as positions open.
Order and stock food items and inspect their quality for daily service.
Maintain budgeted labor costs and help control overtime.
Ensure food is produced on time, with the goal of executing all tickets in 20 minutes or less.
Participate in daily line-ups, quarterly menu meetings, and new staff training to educate staff about menu items.
Help the restaurant meet financial targets while achieving food quality and service objectives.
Supervise daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.
Collaborate with the Executive Chef to craft food and contribute to team leadership, communication, training, development, and problem resolution.
Provide outstanding guest service, advocate for the restaurant, create personal guest experiences, and build relationships with guests.